Pumpkins go hand in hand with the fall season. They come in different varieties shapes and colors. They can be used for decorations to play games and to make drinks. There fragrance can be used to freshen the air and make delicious food dishes. Pumpkins can be such a comforting food. This year I decided to try my hand at an old favorite. The fall pumpkin roll. One of the classics recipes that I have in my collection.
It’s been years since I’ve made a pumpkin roll so I literally sat down and read the recipe to familiarize myself with the steps. Just reading the recipe was pretty intimidating. It’s not often that you are asked to line your baking pan with wax paper when baking a cake. That’s done in an effort to keep the cake batter in the fall pumpkin roll from sticking to the pan. Parchment paper would be a much better alternative than traditional wax paper. Parchment paper is less likely to rip or tear when removing the cake from the pan unlike wax paper.
The important thing is to read through the recipe and break the process into small steps.
Start by beating the eggs and sugar together for about 4 minutes adding the pumpkin and lemon juice to the mixture and beat for another minute. You then add the flour, baking powder, ginger, nutmeg and cinnamon to the batter and mix until completely blended together.
Steps Needed To Remove The Cake From The Pan
Line a baking pan (approximately 10 x1 5) with parchment paper or wax paper. Pour and spread the batter evenly in the baking pan. Sprinkle the chopped nuts on top of the batter and bake at 375 degrees for 15 minutes. Allow the cake to cool for 5 minutes.
The main objective is to have the cake roll into a pinwheel without cracking or breaking. To do this the cake must be rolled without filling first to shape the cake into the pinwheel. Then the cake is unrolled and filled with the cream cheese filling and rolled again. Mission complete!
The new modified version is simply to roll the cake with the parchment paper still attached to the cake and allowed to cool. The old version of the recipe suggested turning the cake onto a towel and pulling the wax paper from the cake. Sprinkle with powdered sugar and roll the towel and cake together to cool.
Make a cream cheese frosting for the filling. Combine the cream cheese, granulated sugar, powdered sugar and cool whip together and whip until fluffy. Refrigerate for 30 minutes.
Unroll the cake removing the parchment paper. Spread the frosting on the fall pumpkin roll. Roll the cake again.
Sprinkle the fall pumpkin roll with powdered sugar. Refrigerate for 30 minutes then slice and serve the beautiful fall pumpkin roll.
Fall Pumpkin Roll
- 3 eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin (not pumpkin pie filling)
- 1 teaspoon baking powder
- ¾ cup sifted flour
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon lemon juice
- 2 teaspoon cinnamon
- 1 cup finely chopped walnuts
- FROSTING
- 8 ounces package cream cheese (room temperature)
- 1 cup granulated sugar
- 8 ounces powdered sugar
- 4 ounces Cool Whip
- Preheat the oven to 375 degrees
- Line a 10" x 15" baking sheet with Parchment paper.
- In a small bowl combine together the sifted flour, baking powder, ginger, nutmeg, and cinnamon. Mix thoroughly and set aside.
- In a large mixing bowl beat the eggs gradually adding the granulated sugar beating for 4 minutes. Add the pumpkin and lemon juice to the mixture and beat for another 1 minute.
- Combine the dry ingredients from the small bowl to the liquid ingredients in the large bowl.
- Spread the mixture on the parchment lined baking sheet.
- Sprinkle the chopped nut over the cake batter.
- Bake for 15 minutes at 375 degrees. Cool for 5 minutes.
- Roll the cake into a nice tight pinwheel until it cools completely.
- FROSTING DIRECTIONS:
- With a mixer whip cream cheese and granulated sugar until creamy.
- Add the Cool Whip to the cream cheese frosting, beat until nice and fluffy.
- Unroll the cake and spread the cream cheese frosting on the cake.
- Roll the cake again without the Parchment paper.
- Refrigerate for at least 30 minutes before slicing.
Nothing says fall like pumpkin. What’s your favorite pumpkin delight? Share your comments below.